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Goji Berry Caramel Tart [Vegan]

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It's a wonderful world we live in, when you can make something that tastes THIS GOOD, and is also crazy-good for your fabulous bod at the same time. Plus, it's easy to make and turns out really cute! The perfect gift for that special someone, an impressive dessert, or an (uber healthy) treat for yourself.

Ingredients

7-10 dates, soaked for 30 minutes or so if you can – but don’t dump the water!

3 T almond butter

2 T tahini

2-3 T coconut butter, melted

1/2 t cinnamon

Pinch salt

Water as needed (preferably the date water)

1/6 cup or so coconut flakes (doesn’t really matter, you be the judge)

2 T chia seeds gelled with water

Preparation

Crust

Process all ingredients until it’s like dough (but a little crumbly). Press it into your favourite tart shells and freeze while you’re making the filling.

Caramel Filling

Process Brazil nuts into fine pieces, add all other ingredients EXCEPT coconut flakes and chia seeds. Process until it has a caramel-y consistency. You may need to add some water or more of the other ingredients. Try it. Your mind should be exploding now. If not, continue tampering until it reaches the mind-blowing stage. Add the coconut flakes and gelled chia.

Spoon this into the frozen tart shell crusts and let it freeze for maybe another 30 minutes. Then carefully take the crust out of the mold, not letting it break! Chill until you need them, and decorate with goji berries or anything else!

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AUTHOR & RECIPE DETAILS

Hey! I'm Emily. On my blog – This Rawsome Vegan Life – I share my own recipes, photos and experiences living plant-based. I believe food is love, love is happiness, and happiness depends on health. I am proud to be vegan; each day is a new adventure and I always feel wonderful about how I’m affecting the planet. EAT PLANTS. LIVE LONG. BE HAPPY.

Simply put, this is a Chilean dish very similar to shepherd’s pie. Typically, this dish has big juicy chunks of beef, but we find eggplant is the best substitute as it doesn’t have much flavor of its own and carries all the flavors of the dish while still retaining its shape. This is fantastic served with a green salad dressed with our lemon and cumin vinaigrette.

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